Fire and Ice Pasta Recipe

In a large bowl mix together the basil diced tomatoes garlic olives olive oil salt pepper chives sun dried tomatoes and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.

Remove sauce from refrigerator 2 hours before serving to allow ingredients to come to room temperature.

In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese if desired.